NUTRITION

 

You have been asked to teach a new patient nutrition class. In the first class session, you plan to present information using PowerPoint. As you prepare this presentation, choose your audience and state whether the patients are mothers with young children, adults, or seniors. Then include the following information on your slides:
• The typical nutritional needs of your audience
• Examples of foods they should include in their daily diet
• How much of each macronutrient they should include in their meals each day
• Examples of foods they should avoid or restrict to one or two portions per week
• Consequences of poor nutrition
Requirements
• The presentation should have 7 slides
• You must use and reference at least one reliable external source
• Include tables or images to support your talking points

Nutrition, Exercise, Stress Management: Clinical Prevention Intervention And Evaluation

Read the required reading. You have a client from a vulnerable population (e.g., an economically disadvantaged older adult) who needs to begin lifestyle changes with nutrition, exercise, and stress management modifications. Discuss how you would approach nutrition, exercise and/or stress management counseling. Address food aid programs that would be appropriate for referral. What exercise recommendations would be appropriate for your client? Comment on stress management factors that may need to be addressed with your choice of the vulnerable population.

Nutrition

Your mom is pre-diabetic and her doctor her to make some changes to her diet and lifestyle. List and explain your top three food/lifestyle suggestions and how you would recommend that she incorporate them in her day. Be specific in your food/lifestyle suggestions by offering substitutions to her current plan.

Current Plan: Your mother’s day consists of skipping breakfast and just drinking 2 cups of coffee. She eats a bagel or sandwich with deli meat for lunch. At around 3 o’clock, she eats a handful of chocolate-covered almonds (because she heard almonds are healthy) and for dinner, she usually just heats up a frozen dinner or eats spaghetti with jarred sauce. Her job is sedentary and when she gets home she usually watches television after she is done with housework.

Week 11 Discussion (MKT500 Marketing Management)

Did you have fun in this class and enjoy this learning opportunity over the past quarter?

Reflecting on the past ten (10) weeks, if you had the opportunity to talk to the incoming MKT500 students, what would you tell them is the most important learning in this class? What is the one piece of advice that you would give to them? What is the one piece of advice that you would give to your faculty team?
Does this course help to prepare the MBA student for the business world? Is there anything that you would change in this class to make it more relevant to the MBA curriculum?

Nutrition

Your mom is pre-diabetic and her doctor her to make some changes to her diet and lifestyle. List and explain your top three food/lifestyle suggestions and how you would recommend that she incorporate them in her day. Be specific in your food/lifestyle suggestions by offering substitutions to her current plan.

Current Plan: Your mother’s day consists of skipping breakfast and just drinking 2 cups of coffee. She eats a bagel or sandwich with deli meat for lunch. At around 3 o’clock, she eats a handful of chocolate-covered almonds (because she heard almonds are healthy) and for dinner, she usually just heats up a frozen dinner or eats spaghetti with jarred sauce. Her job is sedentary and when she gets home she usually watches television after she is done with housework.

Week 11 Discussion (MKT500 Marketing Management)

Did you have fun in this class and enjoy this learning opportunity over the past quarter?

Reflecting on the past ten (10) weeks, if you had the opportunity to talk to the incoming MKT500 students, what would you tell them is the most important learning in this class? What is the one piece of advice that you would give to them? What is the one piece of advice that you would give to your faculty team?
Does this course help to prepare the MBA student for the business world? Is there anything that you would change in this class to make it more relevant to the MBA curriculum?

Nutrition

Your mom is pre-diabetic and her doctor her to make some changes to her diet and lifestyle. List and explain your top three food/lifestyle suggestions and how you would recommend that she incorporate them in her day. Be specific in your food/lifestyle suggestions by offering substitutions to her current plan.

Current Plan: Your mother’s day consists of skipping breakfast and just drinking 2 cups of coffee. She eats a bagel or sandwich with deli meat for lunch. At around 3 o’clock, she eats a handful of chocolate-covered almonds (because she heard almonds are healthy) and for dinner, she usually just heats up a frozen dinner or eats spaghetti with jarred sauce. Her job is sedentary and when she gets home she usually watches television after she is done with housework.

Week 11 Discussion (MKT500 Marketing Management)

Did you have fun in this class and enjoy this learning opportunity over the past quarter?

Reflecting on the past ten (10) weeks, if you had the opportunity to talk to the incoming MKT500 students, what would you tell them is the most important learning in this class? What is the one piece of advice that you would give to them? What is the one piece of advice that you would give to your faculty team?
Does this course help to prepare the MBA student for the business world? Is there anything that you would change in this class to make it more relevant to the MBA curriculum?

Nutrition

Your mom is pre-diabetic and her doctor her to make some changes to her diet and lifestyle. List and explain your top three food/lifestyle suggestions and how you would recommend that she incorporate them in her day. Be specific in your food/lifestyle suggestions by offering substitutions to her current plan.

Current Plan: Your mother’s day consists of skipping breakfast and just drinking 2 cups of coffee. She eats a bagel or sandwich with deli meat for lunch. At around 3 o’clock, she eats a handful of chocolate-covered almonds (because she heard almonds are healthy) and for dinner, she usually just heats up a frozen dinner or eats spaghetti with jarred sauce. Her job is sedentary and when she gets home she usually watches television after she is done with housework.

Week 11 Discussion (MKT500 Marketing Management)

Did you have fun in this class and enjoy this learning opportunity over the past quarter?

Reflecting on the past ten (10) weeks, if you had the opportunity to talk to the incoming MKT500 students, what would you tell them is the most important learning in this class? What is the one piece of advice that you would give to them? What is the one piece of advice that you would give to your faculty team?
Does this course help to prepare the MBA student for the business world? Is there anything that you would change in this class to make it more relevant to the MBA curriculum?

Nutrition

Part 5 of your Diet Project is a continuation of the analysis of your diet and health. In Part 5, we will be evaluating our overall health risk as it relates to nutrition, as well as thinking about ways we can improve our health through nutrition.

 

Directions: Fill in the tables and answer the questions based on the data from your Cronometer reports. You will need to refer to both the Trends and Servings reports that you submitted for Diet Project Part 1. Type in a different color text.
Note: The Trends report will show you your average intake for each nutrient, so you DO NOT have to calculate any averages!
Please answer the questions based on the information from your Cronometer reports!
• If a question does not apply to your situation, make sure to say something about it, such as “I’m not an athlete, so this doesn’t apply to me.” That way, I know you looked at the question. Don’t just skip the question!
• I will be grading Part 2 using your Cronometer reports submitted for Part 1. If I see a food on Part 2 that wasn’t recorded on Part 1, or if there is a food I saw from Part 1 that should be on Part 2, you will lose points.

Answer the questions based on what you are learning in this course!
• You are required to explain your answers in detail, using your reports and knowledge about nutrition to support your answer.
• Unacceptable responses: “it’s junk/fast/processed food”, “it’s full of nutrients, “it’s healthier”, “it’s better”, “I think my diet is healthy”, “I don’t like my diet”, or “my diet is horrible.” These will NOT earn you credit if you don’t explain why.

My Plate and Dietary Guidelines
– refer to “Servings” report
1. MyPlate is divided into 5 different food groups. Name a few foods you recorded in Part 1 (at least 3 per food group if applicable) that contributed to each food group. (5 points)
a. Note: if you recorded mixed dishes, break down the ingredients into different food groups. Example: a sandwich would have bread for grains, turkey for protein, lettuce for vegetables.

Fruits:

Vegetables:

Proteins:

Grains:

Dairy or calcium rich foods:

2. Based on the MyPlate icon, do you feel like your diet is aligned with the recommendations? (50% of your plate as fruits/vegetables, 25% grains, 25% proteins)? (1 point)

 

3. What can you do to align your diet with the MyPlate recommendations? Name a few specific suggestions you can realistically make to your diet pattern. (2 points)

 

4. The Dietary Guidelines for Americans 2020-2025 suggest a healthy eating pattern and activity pattern (see table below). Do you generally meet these guidelines? Choose “yes” if most days you meet this recommendation, and “no” if most days you do not (2 points)
Health Eating Pattern/Physical Activity Guidelines
YES
NO

Eat a variety of vegetables from all subgroups (dark green, red/orange, legumes)
Eat fruits, especially whole fruits
Eat grains, at least ½ of which are whole
Eat fat-free or low-fat dairy (milk, yogurt, cheese, fortified dairy alternatives)
Eat a variety of lean proteins (seafood, lean meat, poultry eggs, legumes)
Eat oils (rather than solid fat, like butter or fried foods)
Limit added sugars to less than 10% of Calories
Limit saturated fats to less than 10% of Calories
Limit sodium to less than 2300mg/day
Minimum 150 minutes of moderate or 75 minutes of vigorous exercise/week
_____
2 days/week resistance or weight training
5. If you selected “no” for any category in question 4, explain why you do not meet that recommendation. What is preventing you from meeting it? Discuss two categories if applicable. (4 points)

 

 

6. Reviewing your food journal and thinking back to our discussion on the first week of class about The Social Ecological Model, please list some factors that influence your food intake and explain why or how. (Nutritional value, availability, budget, mood, etc…) (5 points)

 

 

7. What do you consider to be the strengths AND weaknesses of your diet and eating habits? (4 points)

Strengths:

 

Weaknesses:

 

8. Discuss the health benefits and nutritional consequences of your strengths and weaknesses. How are your benefits helping your health? How are your weakness affecting your health? Discuss body function, specific potential diseases, specific nutrients you’re getting/not getting, etc…(4 points)

Benefit of your strengths:

 

Consequences of your weakness:

 

9. Based on what you have learned about your diet in this project, identify ONE nutrition-related disease that you believe you’d be most likely to develop and explain why (4 points).

 

10. Based on what you have learned about your diet and lifestyle habits in this project, are there any changes you want to make? If so, explain the following: (9 points)
a. WHAT specifically do you want to do differently?
(do not just say “eat healthier “or “stop eating junk food.” Explain specifically what you want to do – what foods or nutrients to add, remove, change, etc…)

 

 

b. HOW would you do it
(how would you incorporate the changes listed above into your daily life?)

 

 

c. HOW would you stay motivated to make these changes?
(What can you do to make sure you stay on track?)

 

 

11. Thinking back on your entire diet evaluation (Diet Projects Part 2-5), was there anything you learned about your diet that surprised you? If so, please explain. (2 points)

 

12. After completing this project and taking this class, do you feel like you have the ability/knowledge/motivation to improve your health through your diet? Please explain (3 points)

 

 

 

Nutrition

Part 5 of your Diet Project is a continuation of the analysis of your diet and health. In Part 5, we will be evaluating our overall health risk as it relates to nutrition, as well as thinking about ways we can improve our health through nutrition.

 

Directions: Fill in the tables and answer the questions based on the data from your Cronometer reports. You will need to refer to both the Trends and Servings reports that you submitted for Diet Project Part 1. Type in a different color text.
Note: The Trends report will show you your average intake for each nutrient, so you DO NOT have to calculate any averages!
Please answer the questions based on the information from your Cronometer reports!
• If a question does not apply to your situation, make sure to say something about it, such as “I’m not an athlete, so this doesn’t apply to me.” That way, I know you looked at the question. Don’t just skip the question!
• I will be grading Part 2 using your Cronometer reports submitted for Part 1. If I see a food on Part 2 that wasn’t recorded on Part 1, or if there is a food I saw from Part 1 that should be on Part 2, you will lose points.

Answer the questions based on what you are learning in this course!
• You are required to explain your answers in detail, using your reports and knowledge about nutrition to support your answer.
• Unacceptable responses: “it’s junk/fast/processed food”, “it’s full of nutrients, “it’s healthier”, “it’s better”, “I think my diet is healthy”, “I don’t like my diet”, or “my diet is horrible.” These will NOT earn you credit if you don’t explain why.

My Plate and Dietary Guidelines
– refer to “Servings” report
1. MyPlate is divided into 5 different food groups. Name a few foods you recorded in Part 1 (at least 3 per food group if applicable) that contributed to each food group. (5 points)
a. Note: if you recorded mixed dishes, break down the ingredients into different food groups. Example: a sandwich would have bread for grains, turkey for protein, lettuce for vegetables.

Fruits:

Vegetables:

Proteins:

Grains:

Dairy or calcium rich foods:

2. Based on the MyPlate icon, do you feel like your diet is aligned with the recommendations? (50% of your plate as fruits/vegetables, 25% grains, 25% proteins)? (1 point)

 

3. What can you do to align your diet with the MyPlate recommendations? Name a few specific suggestions you can realistically make to your diet pattern. (2 points)

 

4. The Dietary Guidelines for Americans 2020-2025 suggest a healthy eating pattern and activity pattern (see table below). Do you generally meet these guidelines? Choose “yes” if most days you meet this recommendation, and “no” if most days you do not (2 points)
Health Eating Pattern/Physical Activity Guidelines
YES
NO

Eat a variety of vegetables from all subgroups (dark green, red/orange, legumes)
Eat fruits, especially whole fruits
Eat grains, at least ½ of which are whole
Eat fat-free or low-fat dairy (milk, yogurt, cheese, fortified dairy alternatives)
Eat a variety of lean proteins (seafood, lean meat, poultry eggs, legumes)
Eat oils (rather than solid fat, like butter or fried foods)
Limit added sugars to less than 10% of Calories
Limit saturated fats to less than 10% of Calories
Limit sodium to less than 2300mg/day
Minimum 150 minutes of moderate or 75 minutes of vigorous exercise/week
_____
2 days/week resistance or weight training
5. If you selected “no” for any category in question 4, explain why you do not meet that recommendation. What is preventing you from meeting it? Discuss two categories if applicable. (4 points)

 

 

6. Reviewing your food journal and thinking back to our discussion on the first week of class about The Social Ecological Model, please list some factors that influence your food intake and explain why or how. (Nutritional value, availability, budget, mood, etc…) (5 points)

 

 

7. What do you consider to be the strengths AND weaknesses of your diet and eating habits? (4 points)

Strengths:

 

Weaknesses:

 

8. Discuss the health benefits and nutritional consequences of your strengths and weaknesses. How are your benefits helping your health? How are your weakness affecting your health? Discuss body function, specific potential diseases, specific nutrients you’re getting/not getting, etc…(4 points)

Benefit of your strengths:

 

Consequences of your weakness:

 

9. Based on what you have learned about your diet in this project, identify ONE nutrition-related disease that you believe you’d be most likely to develop and explain why (4 points).

 

10. Based on what you have learned about your diet and lifestyle habits in this project, are there any changes you want to make? If so, explain the following: (9 points)
a. WHAT specifically do you want to do differently?
(do not just say “eat healthier “or “stop eating junk food.” Explain specifically what you want to do – what foods or nutrients to add, remove, change, etc…)

 

 

b. HOW would you do it
(how would you incorporate the changes listed above into your daily life?)

 

 

c. HOW would you stay motivated to make these changes?
(What can you do to make sure you stay on track?)

 

 

11. Thinking back on your entire diet evaluation (Diet Projects Part 2-5), was there anything you learned about your diet that surprised you? If so, please explain. (2 points)

 

12. After completing this project and taking this class, do you feel like you have the ability/knowledge/motivation to improve your health through your diet? Please explain (3 points)

 

 

 

Nutrition

This week you will devote your time to work on your health promotion proposal. Please share what you consider a challenge for this activity. How did (or would) you approach the challenge?
My topic nutrition

Nutrition

This week you will devote your time to work on your health promotion proposal. Please share what you consider a challenge for this activity. How did (or would) you approach the challenge?
My topic nutrition